Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Chang Hee Jeong, Hyelyeon Hwang, Ho Jae Lee, Tae-Woon Kim, Hye In Ko, Da Eun Jang, Jae-Geun Sim, Byung-Geon Park, Sung Wook Hong
Summary: This study aimed to enhance the functional activities of vegetable sponge beverage (VSB) through fermentation. A suitable strain, Lactobacillus plantarum WiKim0067, was selected and found to increase the number of Lactobacillus in the fermented VSB. The fermented VSB showed enhanced antioxidant and anti-inflammatory properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Fan-Bing Meng, Li Zhou, Jia-Jia Li, Yun-Cheng Li, Meng Wang, Long-Hua Zou, Da-Yu Liu, Wei-Jun Chen
Summary: Protein hydrolysis coupled with Lactobacillus plantarum fermentation is an effective strategy to develop functional quinoa beverages, increasing their antioxidant activity and functional ingredients. Non-targeted metabolomics analysis revealed the changes in metabolite profile of the beverages by different processing methods.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba
Summary: It was found that orange-juice milk beverages are a good medium for the growth of L. brevis POM and L. plantarum (TR-71, TR-14), with higher antioxidant properties observed in the fermented beverages compared to the control ones.
Article
Green & Sustainable Science & Technology
Qian He, Wei Zhou, Xiaoyang Chen, Qing Zhang
Summary: The ensiling density and lactic acid bacteria inoculant have significant impact on fermentation parameters, bacterial communities, and metabolites of B. papyrifera leaves silage. Silages with higher density showed better fermentation parameters and bacterial community. The lactic acid bacteria inoculant improved the fermentation quality of the silage.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Biotechnology & Applied Microbiology
Hla Myo, Nara Nantarat, Nuntawat Khat-Udomkiri
Summary: The use of biotransformation with Lactic Acid Bacteria on coffee pulp can enhance its antioxidant properties and potential health benefits.
FERMENTATION-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Jiaying Li, Juan Bai, Jie Yuan, Songtao Fan, Ting Zhang, Tao Pan, Yansheng Zhao, Jiayan Zhang, Xiang Xiao
Summary: The structure and function of beta-glucan in barley undergo significant changes after fermentation with Lactobacillus plantarum dy-1. A total of 158 types of glycosidic hydrolases were identified in L. plantarum dy-1, including an endoglucanase gene, Lpeg14265. Heterologous expression of Lpeg14265 showed optimal activity at pH 6.0 and 60 degrees C, leading to increased physiological activities of beta-glucan and significant microstructural changes in barley bran.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ruili Li, Weibo Luo, Yifeng Liu, Chi Chen, Shunxian Chen, Jie Yang, Peifen Wu, Xucong Lv, Zhibin Liu, Li Ni, Jinzhi Han
Summary: Lactic acid bacteria fermentation is an effective strategy to improve flavor, nutritional value, and shelf-life of fermented foods. This study produced fermented tea beverages using the by-products of tea manufacture and evaluated their composition and sensory quality. The results showed that the fermentation process utilized glucose, fructose, mannose, and xylose as carbon sources, leading to a variation in aromatic substances and imparting sweet and fruity odors to the beverages. The fermented beverages also exhibited enhanced sensory qualities, elevated levels of organic acids and GABA, and decreased levels of bitter amino acids, tea polyphenols, and L-theanine.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Qiuting Mo, Shiquan You, Hao Fu, Dongdong Wang, Jiachan Zhang, Changtao Wang, Meng Li
Summary: In this study, rice treated with Lactobacillus plantarum was used to extract and purify a mixture of small peptides called RFP, which exhibited antioxidant activity. The results showed that RFP enhanced the expression of antioxidant enzyme genes, removed lipid oxidation products and excess free radicals, suggesting its potential for resisting aging and disease caused by oxidative stress.
Article
Chemistry, Inorganic & Nuclear
P. Prema, S. Subha Ranjani, K. Ramesh Kumar, V. Veeramanikandan, N. Mathiyazhagan, Van-Huy Nguyen, P. Balaji
Summary: The study presents a method for producing stable silver nanoparticles from Lactobacillus plantarum culture supernatant that is environmentally friendly and cost-effective. The biosynthesized AgNPs exhibited strong antioxidant properties and significantly inhibited bacterial growth, with a synergistic effect with broad-spectrum antibiotics. The nanoparticles showed outstanding inhibition against urinary tract infecting pathogens and highly inhibitory growth activity against Pseudomonas aeruginosa when combined with certain broad-range antibiotics.
INORGANIC CHEMISTRY COMMUNICATIONS
(2022)
Article
Food Science & Technology
Jorge Luis Paredes, Maria Luisa Escudero-Gilete, Isabel Maria Vicario
Summary: The study found that the amount of kefir grains and fermentation time significantly impact the composition, sensory qualities, and color of fermented beverage made from a mixture of fruits and vegetable juice. The optimum conditions were determined to be using 2% (w/v) kefir inoculum during 24 hours of fermentation time for achieving the highest overall acceptability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Raja Rezgui, Ruhi Walia, Jyoti Sharma, Dwinder Sidhu, Khalid Alshagadali, Saumya Ray Chaudhuri, Amir Saeed, Priyankar Dey
Summary: This study demonstrates that the metabolites from Lactobacillus plantarum (LPM), a probiotic bacterium, can protect HepG2 cells against oxidative damage induced by H2O2. The cytoprotective effects of LPM are likely mediated by an Nrf2-dependent mechanism.
Review
Food Science & Technology
Zizhong Tang, Zhiqiao Zhao, Xulong Wu, Wenjie Lin, Yihan Qin, Hui Chen, Yujun Wan, Caixia Zhou, Tongliang Bu, Hong Chen, Yirong Xiao
Summary: Fruit and vegetable fermented beverages are popular worldwide due to their health-promoting attributes. They contain various nutrients and chemical composition that have been reported to have health benefits. However, the quality and consumer acceptance of these beverages are influenced by multiple factors.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Hanxue Xu, Jinwei Sun, Zifu Zhao, Xinkai Ma, Chun Li, Libo Liu, Guofang Zhang
Summary: This study found that fermentation by Lactobacillus plantarum ZLC-18 significantly improved the anti-tyrosinase and antioxidant activities of soybean hulls. UPLC-MS analysis showed that phenolic compounds were increased after fermentation and some of them had anti-tyrosinase and antioxidant activities. Therefore, fermentation is an effective strategy to enhance the bioactive function of soybean hulls.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Neurosciences
Mengyao Zhao, Boya Zhang, Linlin Deng, Liming Zhao
Summary: In this study, the mechanisms of ACR-induced neuroinflammation and pyroptosis were investigated using a neuron cell model. The results showed that ACR treatment induced lytic cell death through two different pyroptotic pathways in SH-SY5Y cells. Additionally, the NLRP3 inflammasome cascade was found to be activated first.
MOLECULAR NEUROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Difan Qian, Chunyue Zhang, Chen Deng, Mian Zhou, Liqiang Fan, Liming Zhao
Summary: This study successfully synthesized the abundant human milk oligosaccharide 2'-fucosyllactose (2'-FL) using the safe microorganism Pichia pastoris. The genes related to 2'-FL synthesis were integrated into the yeast cells through genetic engineering, and the highest yield of 0.276 g/L was achieved through culture optimization in a 5 L bioreactor. This is the first report of 2'-FL production in engineered Pichia pastoris and provides a good starting point for further research.
BIOTECHNOLOGY LETTERS
(2023)
Article
Engineering, Environmental
Xingxing Zhang, Lujie Liu, Chunyue Zhang, Yuechao Zhu, Hefei Zhao, Liming Zhao
Summary: In this study, the adsorption properties of AOS1-4 on novel SM-7 resin were investigated. The results showed that the adsorption of AOS1-4 complied with the Langmuir model and exhibited ion dependency and pH stability.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Polymer Science
Mingda Wang, Yongjun Qiu, Tao Chen, Liming Zhao
Summary: A study on polyamide 4 (PA4) revealed that the hydrolysis of polyamides exhibits a depolymerization mechanism and a random chain scission mechanism. The existence of phase separation near the polymer chains was verified experimentally and by molecular dynamics simulations. The study also found a high correlation between the molecular diffusion rate and the hydrolysis rate, explaining the catalytic mechanism of common catalysts.
JOURNAL OF POLYMER RESEARCH
(2023)
Article
Materials Science, Multidisciplinary
Di Zhang, Fangke Zhan, Ziying Wang, Li Wang, Yongjun Qiu, Tao Chen, Yibing Wang, Liming Zhao
Summary: By using polyvinyl alcohol (PVA) as a bonding layer, polyamide4 (PA4) and poly-(lactic acid) (PLA) were successfully linked to form PA4/PVA/PLA multilayer films through hydrogen bonding and electrostatic interactions. The PA4/PVA/PLA films showed improved tensile strength, elongation at break, and oxygen barrier properties compared to PLA monolayer. The multilayer films also exhibited better thermal stability, transparency, and water barrier properties, and had a one-way water barrier characteristic, making them suitable for fruit or vegetable packaging. This study improved the interfacial compatibility between PA4 and PLA and provided a simple strategy for developing sustainable packaging with excellent performance.
ACS APPLIED POLYMER MATERIALS
(2023)
Article
Engineering, Chemical
Xu Ye, Jiayang Jin, Caiyan Liang, Jiahui Wang, Lihua Jiang, Liming Zhao
Summary: This study investigates the effects of phospholipids (PLs) on the bloom formation in chocolate. Model systems with different concentrations of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylserine (PS) were designed. The results show that the addition of PLs significantly retards the bloom formation in chocolate, especially in the PE and PS systems. The reduction in bloom is attributed to the improved microstructural stability and reduced particle interactions and crystallization.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Ziying Wang, Fangke Zhan, Di Zhang, Yibing Wang, Yongjun Qiu, Jie Zhang, Li Wang, Liming Zhao
Summary: This study prepared RH-triggered antibacterial nanofibers using coaxial electrospinning, which is the first to use polyamide 4 (PA4) for food packaging. The morphological characteristics, chemical structure, hydrophilic, mechanical, and antibacterial properties of the fibers were analyzed. The PA4/CA coaxial nanofiber film showed uniform diameter distribution and had the ability to encapsulate and release CA effectively, inhibiting Escherichia coli with a ratio of >99%.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Xingxing Zhang, Lujie Liu, Banghe Jiang, Hefei Zhao, Liming Zhao
Summary: This study analyzed the adsorption-desorption characteristics of AOS on resins with different solid phase structures, predicted and constructed the suitable SM-7Cl resin for AOS separation, and performed adsorption experiments to verify the prediction. The results provide optimized chromatographic media and separation processing for AOS production.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Yanan Cui, Chen Deng, Liqiang Fan, Yongjun Qiu, Liming Zhao
Summary: With the rapid development of modern industry and the increasing scarcity of petroleum resources, bio-based polymeric materials using biomass resources as the primary raw material, with dual roles in resource conservation and low carbon, are promising alternatives to traditional petrochemicals. However, there are still some challenges in the current production technologies that need further research and optimization.
Article
Chemistry, Applied
Waheed Ahmad, Gang Wang, Ali Mohsin, Lujie Liu, Akhtar Ali, Jiayang Jin, Yibing Wang, Liming Zhao
Summary: This article focuses on the theoretical study of membrane separation technology (reverse electrodialysis). It specifically examines the theory of (reverse) electrodialysis using exchange membranes.
CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
(2023)
Article
Food Science & Technology
Wenhua Tong, Shuqin Wang, Ying Yang, Zhijiu Huang, Yiyun Li, Dan Huang, Huibo Luo, Liming Zhao
Summary: This study analyzed the changes in microorganisms, influencing factors, and enzymes related to vanillin in Daqu during fermentation, and found that moisture and reducing sugar were the main factors affecting vanillin formation. The feruloyl-CoA hydratase/lyase and acylamidase were positively correlated with vanillin content.
Article
Green & Sustainable Science & Technology
Li Wang, Ziwei Zhang, Di Zhang, Yongjun Qiu, Yibing Wang, Shu Quan, Liming Zhao
Summary: This study investigated the degradation behaviors of polyamide 4 (PA4) films in different types of soil and proposed a mechanism for PA4 biodegradation through the isolation and sequencing analysis of a highly efficient bacterium. The results showed that PA4 films had the highest degradation efficiency in composted soil and the degradation process increased the population of beneficial microorganisms in the soil environment. The study also provided practical recommendations for promoting the biodegradation of other products in the nylon family.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Engineering, Environmental
Zhenwei Yi, Fangke Zhan, Yijia Chen, Ran Zhang, Haodong Lin, Liming Zhao
Summary: A water-soluble conductive material was synthesized by grafting polyaniline onto carboxymethyl chitosan, and dual cross-linked hydrogels with injectable, self-healing, and conductive properties were created. The hydrogel showed good biocompatibility, elastic modulus, and electrical conductivity, promoting the proliferation and migration of Schwann cells and enhancing nerve conduction velocity in sciatic nerve injury.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Food Science & Technology
Waheed Ahmad, Akhtar Ali, Ali Mohsin, Xiaoguo Ji, Mahwash Aziz, Li Wang, Liming Zhao
Summary: This study supported the symbiotic utilization of fruit waste as therapeutic ingredients in the food, biomedicine, and pharmaceutical industries through the extraction and analysis of polyphenols and antioxidant activities.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Biotechnology & Applied Microbiology
Xinye Zhuang, Mengyao Zhao, Xiaoguo Ji, Sihan Yang, Hao Yin, Liming Zhao
Summary: This study found that the administration of Chitobiose (COS2) in vivo can restore hepatic lipid disorders by promoting butyric acid accumulation and modulating liver-gut axis signaling. It was also observed that COS2 administration regulated the beta-oxidation pathway in the liver and restructured short chain fatty acids in the fecal matter of obese mice. Furthermore, it was confirmed that butyric acid, a specific metabolite of COS2, effectively reduced lipid accumulation and up-regulated the beta-oxidation pathway at lower concentrations.
BIORESOURCES AND BIOPROCESSING
(2023)